Double Pork Pesto Patties w/ Wilted Chard

Prep: 5 min
Cook: 25 min
Serves: 4


1 cup packed basil
1/3 cup olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1 pound pastured ground pork
4 slices bacon, minced (check ingredients to ensure gluten and nightshade-free)
2 large bunches rainbow chard, tough stems removed, leaves cut into long ribbons
salt, to taste


  • Place the basil, olive oil, lemon juice, and garlic in a blender or food processor and process on high, until smooth. Set aside.
  • Place the ground pork and bacon in a large bowl, add the basil mixture, and combine all ingredients by hand. Form 4 large patties.
  • Preheat a heavy-bottomed skillet on medium-high heat. When the pan is hot, add the patties and cook 5-7 minutes per side, until completely cooked throughout. Remove and set aside, reserving the juices in the pan.
  • Turn the heat down to medium, and add the chard to the skillet. Don’t worry if it doesn’t all fit initially, you can continue to add chard as it wilts. Cook, stirring, until chard is wilted and liquid evaporates, about 7-8 minutes. Season with salt.